Creamy Lemon Cheesecake Bites

These Creamy Lemon Cheesecake Bites have a silky smooth texture with a sweet and tangy lemon flavor. In addition, the bright flavor of the lemon pairs beautifully with the creamy cheesecake. I like to top them with some fresh strawberries. Other berries like raspberries, blueberries or blackberries are delicious as well!

I make this cheesecake in a 9″ x 13″ baking pan and bake it in a water bath. The water bath helps the cheesecake to bake slowly allowing for a creamy texture. Once it is completely cooled, I cut it into little squares, top with my favorite fruit topping, and serve. I prefer to make this cheesecake the day before I plan on serving it so it has plenty of time to cool. By cooling it properly, it becomes much easier to cut it into squares.

Creamy Lemon Cheesecake Bites are a great Addition to a Dessert Buffet

These Creamy Lemon Cheesecake Bites are always a hit! Serve them on their own or incorporate them into a dessert buffet along with my Flourless Raspberry Chocolate Chunk Brownies and buttery Jan Hagel cookies. Offering a nice variety of textures and flavors is optimal when putting together a dessert buffet.  I like to offer small bites as it allows everyone to try a little taste of everything without feeling guilty. 

You can Substitute Lower-fat Cream Cheese for Regular

These Creamy Lemon Cheesecake Bites can be made with full fat cream cheese or Neufchatel (1/3-less-fat cream cheese). However, don’t use fat free cream cheese! Neufchatel (1/3-less-fat cream cheese) is a natural product and is an easy way to cut a few calories, yet still enjoy a decedent dessert.

This cheesecake freezes well. I’ve individually frozen the cheesecake squares in the past. They are great to serve when unexpected guests arrive or when I just don’t feel like making a dessert.

Creamy Lemon Cheesecake Bites

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Recipe by Margaret Sanfelippo Course: DessertCuisine: AmericanDifficulty: Medium


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These Creamy Lemon Cheesecake Bites have a silky smooth texture with a sweet lemony flavor. They’re perfect topped with strawberries.


  • For the Crust
  • 1 1/2 cups 1 1/2 graham crackers

  • 5 tbsp 5 butter, melted

  • 1/8 tsp 1/8 salt

  • For the Cheesecake
  • 2 lbs 2 full fat cream cheese or Neufchatel (1/3-less-fat cream cheese), room temperature

  • 1 3/4 cup 1 3/4 sugar

  • 1 1/2 tsp 1 1/2 lemon zest, grated

  • 2 tsp 2 lemon juice

  • 1/2 tsp 1/2 lemon extract

  • 1/2 tsp 1/2 salt

  • 4 4 large eggs

  • To Finish
  • 1 quart 1 strawberries, diced


  • For the Crust
  • Preheat the oven to 350F. Line a 9″ x 13″ baking dish baking pan with aluminum foil, then grease it with cooking spray.
  • Place the cookies in a resealable plastic bag. Seal and use a rolling pin or meat mallet to crush the graham crackers into fine crumbs. (Or you an pulse the graham crackers in a food processor to achieve the same result.) Pour the graham cracker crumbs into medium bowl and add the salt. Pour the melted butter into the bowl and mix thoroughly with a rubber spatula. Firmly press the crumb mixture into the prepared baking dish in an even layer.
  • Bake for approximately 10 minutes until just set and lightly browned. Cool while making the filling.
  • For the Cheesecake
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until fluffy and light, about 4 minutes. Scrape the sides of the bowl with a rubber spatula as needed. Add the lemon zest, lemon juice, lemon extract and salt. Beat until combined. Add the eggs one at a time, beating between each addition. Scrape down the sides of the bowl with a rubber spatula to make sure everything is incorporated.
  • Next, pour the cheesecake mixture over the crust and spread in an even layer.
  • Bring about 4 cups of water to a boil. Carefully place the 9″ x 13″ baking pan inside a larger baking or roasting pan. Place it into the oven and carefully pour the hot water into the larger baking or roasting pan without getting water on the cheesecake. The water should come about 3/4″ to 1″ up the side of the pan that contains the cheesecake. Bake for 40-50 minutes until the cheesecake is set, but still jiggles slightly.
  • Carefully remove the cheesecake from the oven. Next, take it out of the water bath and let it cool completely before covering the pan with plastic wrap and refrigerating the cheesecake for at least 4 hours or overnight.
  • To Finish
  • Lift the bars out of the baking dish using the aluminum foil “handles”. Slice into squares. To make clean cuts, wipe the knife blade with a damp paper towel between each slice. Top with diced strawberries and serve.

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